Method:Pre-heat oven to 180 degrees. Toss pumpkin cubes in olive oil, arrange on a tray and bake for 30 mins or until tender.In a large mixing bowl combine flours and salt. In a separate bowl whisk together eggs, milk and yoghurt. Add to egg mixture to flour mixture and combine well. Fold through spinach, rosemary sprigs, parmesan and feta cheese. Gently add cooked pumpkin cubes and fold through.

Spray a loaf time with oil and transfer mixture into the tin. Place in oven and bake for 45 mins – 1 hour at 160 degrees. Allow to cool in loaf tin for 15 – 30mins before turning out and allow to cool further before slicing.